JPS5921368A

JPS5921368A - Cooking of ship-shaped potato

Info

Publication number: JPS5921368A
Application number: JP58087818A
Authority: JP
Inventors: ジエロ−ム・ジエイ・グランツ
Original assignee: RAMUUUESUTON Inc
Current assignee: RAMUUUESUTON Inc
Priority date: 1982-05-20
Filing date: 1983-05-20
Publication date: 1984-02-03

Abstract

(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention]

本発明は、用型のじゃがいもを調理！ＪるＩＣ法に関づ
るもの（・ある。木光明は一般にはボｊ１〜すなわらじＰかいしの処理加
工に係り、さらに特に、いわゆる［ボテ］〜スキンス１
つまりｌボテ１へ殻１を作るのに用いられるじゃかいし
半分からくり抜かれるｄ４！い１ポテト　小−ツ１つま
りｉ　Ｊｌ型のじヤがいも」を調理するためのＩｉ　を
人１こ関づるｂの（・ある。木ｇ＋　１１１９　Ｂ　２　（ｌ１ｆｌ和５）７）汗５
月２０　ｒ：ｌに米国に（出願された一部継続出願＜　
（ＣＩ　［））第３８０、（Ｈｉ６Ｓ二Ｊである３゜（ボーｒ；・　ス１ンスＩを食Φに川Ｒ−４ることがレ
ストノン及びぞの他の食堂施設におい−（ｈ々と増加し
くさくいる。いわゆる「ボア１〜　スキンス］は、代表
的には１丁”ｂ　？ｉ＋ａの油て・揚げられｆ−ズ等の
Ｊ、うイに調味ねＣ満たされたくり抜かれたし１５がい
も甲分すイｊわ７）ｌポＪ−１・　ボーツ１つまりＩｔ
ｌ型のし昏がいもから作られる。そのＪ、−）なＩｔｌ　’ｉりじ１・）がいしは、従＊
ｆｊト′１的に（、未しストランにおい（、じ亡がいも
全体を焼いてでれによって一部分料理Ｊることにｊ：す
、これらのじゃがいｔ＋　（ｇ　ＪＰ分に切断づること
により、じゃがいも１分の中心部分をりくい取ることに
より、さらに次いでぞれらを油で揚げること及び／又は
火にあぶることに１Ｊ、つＣ調理された。祠様に、１ｙ
１　？Ｓ’！じ１５がいも（よ、じ１５がいし全体を焼
いてそれにより部分的に料理し、それらのじゃがいもを
−半分に切って、それらのじゃがい（プ半分の中心部分
を１又は機械で１くい取り、次いＣ−イれらを冷ン東り
ることによ−）てレストラン等への出１ｊｌ用に商釆的
に調理されＣい／、：。イのＪ、うイ（処理１１１１　’ｌ　／゛Ｊ法は、いり
′−）かの理由ぐ満了され（いイｊい。第１１．：、　
Ｐ）さがよＩ）４１．１）＜Ｎ不均一な製品を作る傾向
があるＵ（の結末、１個の０１　型Ｌ；　１ｂ　カイし
／）”）　次（１）　ｊｆｌ　ｊｌ”　Ｌ；　ｉ’　カ
Ｉｔ’　（＋　、Ｊ、’（’　ニ様でイ１い料理がＣさ
、１第１個のｔｌ＋型じゃがいも内でさえ料１重が不均
質になる。余り１薄１りざる／’ＩＩ型じ昏がいも又は
イの一部分は、焼さりざになろうし、望ましい消費のた
めには映りさる組織を持つことになろう。反対に、１１
ν［すざるＩｔｌ型じゃがいも又はその一部分は焼き不
犀に４工ろうし、柔かげざる組織を１４つことになろう
。第２に、均−Ｃない製品は、最終製品の収率、出来＾、
すなわら、添加される調味料の吊に関し、じヤかいも製
品の数最を正確に制御しにくくする。厚ＪざるＪｌへりじヤがいもは、焼いたじをかいも、’
Ｊ　＜’ｉわｌ）・＼−り１ヘボＪ１−に非帛に味が似
（くろ万、薄りさ“るＪｊ）　夕＋′！ｔじＩ）かいも
（Ｊ望ま１）い堅さに欠（Ｊる。第；３に、浦（揚げ１．：Ｉ製品が１胃にもたれる１し
ｉｌｌかＪｊ畠に気になり、油っこい味を！〕える。イ
の１、ぞの製品は、１９１“１状になる（［ｆ１向があ
り揚げ油を１さＩ、ニな（ｌ　ＬＩ６１、りｉ／Ｉｌｊ、シト）がいし１′分の中心部分をづくい
取る１稈は、１間かかかり、それ故人甲に１１１型じ亡
かい（Ｊを能率、Ｊ、く安価にｆするのにり（、Ｌ　シ
＜　＜１′い４゜＆ｉ　ｔｔ２　ｆＪ、焼いＩ、：じ１
５がいも１７分から取り除く中心部分は、オ′：１埋不
号ｊの、」、−５％状態にあるので１、ノッシ１ボｊ１
・製品としく用いるはかｔよ少ししか山］１自がイ１い
１゜従つ（、比較的均　な殻σ月νさど改良された製品時１
’ｌどを有づるａ９皮、′つ、ＬリスＶ−ンーΔンのメ
１１型じゃがいｂ　４−ｆ′＋る／’Ｊ払に対りる要求
がある。それ故、本発明σ月］的は、比較的均一な殻づなりｔ３
皮のＩ’、ｊさをイ］’　ｉＪるボテｉ・ボー　トつま
り用型じゃかいもを調理−するｈ　を人を扛ｄ　ＩＩＬ
　ＬＪることである。本発明の他の目的は、製造の８％　＋、’ａから　Ｖｊ
ｌｌｌ：ｊｌ＋のよい前）本のような調理ＩＪ法をＩｉ
Ｎ供りること（ある。本発明のさらに他の１−１的（、裏、１！’Ａ　Ｉ（ｔ
の収率制υ１１のほか、食品製品のむらのない斜埋を「
進づる前述の」、うりｒ　ｈ２人を提供づること（・あ
る、。本弁明のさら（ご伯の１目的（よ、入学にｌｉｌ型しや
かいもを自動＜Ｉ　ｐＺ　ｌるのに特に適合りる前；４
；のＪ、′）’、ｒ　ｆｉ法を（ＩＩ！供することぐあ
る。本１１明のさらに他の目的は、改良し１．、：食品製品
の特１’ｌを持つＩＩＩ型しＡ５がいもを恰る前述の方
法を提（Ｊｊりることでｄうる。本発明のさらに他の目的は、除去したじゃがいもの中心
部分が、１ルン−１フライス１、づ＜ｆわらし１５がい
１）のフライでマツチ棒のＪ、うに切）／；二ものを含
む幅広い多くのボｊｈ製品に用いるのに好適の価舶ある
副産物を構成する前述の方法を提供づることぐある。本発明の他の目的と利点とは次の詳細な記載から明らか
になろう。前記の目的に位−）で、木ブを明は、均一な殻のｊνさ
と、堅い、ＩＪに合う組織とを￥４りる簿皮のボｊ１・
小−１・つ：Ｊ：　Ｖ）ｌｉｌ　ｊｊ’ｉじヤがいしを
調理りるＩＪ法を含む、、　ｔ；　＋・ｒがいｔ）全体
をそのまま熱傷でゆがきこのじＩ）がいしの表皮のドの
所望のＩＪノさの外側層を、１−ノブノイズづイｉわら
ＭＶ質化される。王の後に１１′分ｋＴ：　１．ＩＪ断
してむき出しの切断面をイｉりるじゃがいしを形成りる
。１ノ）かき１程中に形成された目に−）く稈のリング
は、Ｉｌｌ質化さねた外側層を罪質化され４ｆい中心部
分とト別する。このＺｊ法の一実施例においＣは、シ）
フがいし半分の１１ν質化されてい＜ｈい中心部分を、
次にじゃがいもの切断面にづりむい菰１１１を突さ当（
る（−とにＪ、っ（、りり取ってしまう。このリリむさ
゛装置は、例えば、澱粉粒子のＪ、う＜Ｋ　Ｍ　１状粒
子（どぎ粉）を具える。第２の実施例（・は、この中心
部分を力゛イドラインつまりなぞり線として前記のリン
グを用いて手′ｃ！Ｊくい出す。これらの両実施例では、くり１友かれるじゃかい６丁分
が次いぐ好ましくは、ゆがかれ、空気冷７Ｊｌされ、約
３５小ｕ１％〜４５重量％の固体含量をイ１１Ｊるよう
に油で・１シ］げられ、さらに冷凍されるｏ　７ｉ７凍
しＩＪｌ？■すじゃがいｔ）は、火にあぶること、焼く
こと及び／′又（↓−ノラーイに４ることにＪ、）（−
）二しくノｉ；　ｌＪ７χる。木１１　Ｉ！ｌｌにＪ、れば、じゃがいしは、過剰の砂
Ｗ（が中に蓄積されないＪ、うに、従来の〜゛）すＩＪ
に従った条イ′１のトに貯蔵される。４〜８Ａンス（１
、８１６ｋ１４〜３，６３２誌）の目１ｉがあり、３へ
・５１．巳・＆インｆ（７６，２１１ｖ　＝　１４４．
３ｍｕ＋）の１（さど＋／　−，２′！−；インｆ（４
４４ｎ＋ｍ　〜（ｉ９９ｍｍ　＞のＩ［ｊｆ’￥とをｅ
ｉ　ｌるノシットバーバン（Ｈ＜ｕｓｅｃ＋　　［３ｕ
ｒｂａｎｋ　）　＋ｊｉのボｔ’　ｌ−１４わＩ５じ１
５がいもが選ばれる。これらのじ１・】がいしを水のス
プレー又は当業界（・３Ｊ、く知られＩ、：他の技術を
用い（清？’ｆＩ（１１する。これらのじ亀・）がいもを検査し、でれにＪ５って欠点
がありか０１１７形のじゃがいしを除去する。後の処理
油−「中にふくれるのを防］１！Ｉるｌこめ、じ１５が
いもの皮に突き通し約６０−８０個の小さな孔を聞１ノ
る。次いぐじゃがいもに存在４る解水を殺すＩＪめ熱ン娼−
（−ゆかさ、第２図及び第３３図に示１うに、し。１・）かいし外皮の１・の１／８・〜・１．／２インｆ
−＜３．２ｍｍ−＝　１２．７ｍ＋ｎ　）の外側層す４
ｊわら１加熱リングｌ　１０を膠質化する。、１′４イ
ンブ（６，３ｍｍ）の加熱リングかＪ、く作用しり」宋
かあることが見出された。この加熱リング１０μ！１′−透明であり、The present invention allows you to cook potatoes in a mold! There are things related to the IC method.Kikomei is generally concerned with the processing of Boj1 to WarajiP Kaishi, and more particularly, the so-called [Bote] to Skins1.
In other words, d4 is hollowed out from half of the shell used to make shell 1 for lbote 1! 1 potato, 1 small, i.e. 1 person for cooking 1 potato, 1 small potato, i.
May 20 r:l in the United States (Continuation-in-part application filed <
(CI [)) No. 380, (Hi6S2J 3゜(Bor;. The so-called "Bore 1 ~ Skins" is typically 1 piece "B?I + A of oiled/fried f-'s, etc., and a hollowed out one filled with seasoning and C. 7) Ipo J-1・Botes 1, that is, It
It is made from l-shaped potato. That J, -) na Itl 'i riji 1.) Insulator is subordinate *
By roasting the whole potato and cooking a portion of it, I cut these potatoes into pieces, It was cooked by scooping out the center of one potato and then frying it in oil and/or roasting it for 1J.
1? S'! 15. Roast the whole potato and partially cook it, then cut the potatoes in half and scoop out the center of each potato half or with a machine. , then by cooling them and cooking them commercially for serving at restaurants etc. The J law expired for some reason. No. 11:
P) Sagayo I) 41.1) <N tends to produce non-uniform products U (result of one 01 type L; 1b chishi/)") Next (1) jfl jl"L;i'かIt' (+ , J, '(' 2-like dishes are C, 1 Even within the 1st tl+ type potato, the ingredients become heterogeneous. There is 1 thin and 1 colander left over.) /'A portion of the type II potato or i will be burnt and will have a texture that is conspicuous for desirable consumption.On the contrary, 11
ν [A potato of the Suzaru Itl type, or a portion thereof, will have 4 chars and 14 soft tissues. Second, a product without uniformity of carbon has a lower yield of the final product,
This makes it difficult to accurately control the amount of seasoning added to the product. Thick J zaru Jl Helijiya potatoes, roasted potatoes,'
J <'iwal)・＼-ri1hebo J1-The taste is uncharacteristically similar (Kuroman, Usurisaru Jj) Yu+'!tjiI) Potato (Jdesired1) Thickness ni (Jru. Third; ura (deep-fried 1.: I'm worried that the product will be heavy on the stomach, and it will have an oily taste!). , 191 "1 culm is 1" shaped ([f1 direction and frying oil is 1" I, 2 (l LI61, ri/Ilj, side)". Therefore, the 111 type is dead (J is efficient, J, is cheap and f(, L shi<
The center part removed from the 17th minute of potato 5 is in the -5% state of O': 1 buried fuji j, so it is 1, noshi 1 bo j1
・When used as a product, there is only a small amount of t.
There is a request for a9 peel with 'l,', L squirrel V-n-Δn, m11 type potato b4-f'+ru/'J payment. Therefore, the target of the present invention is a relatively uniform shell t3
The skin of the skin is the same as the skin of the potato.
It's LJ. Another object of the invention is that 8% of the production +, 'a to Vj
Ill:jl+'s good previous) Cooking IJ method like a book Ii
N offering (there is. Still another 1-1 object of the present invention (, back, 1!'A I(t
In addition to the yield control υ11 of
Proceeding to the above, the purpose of this defense is to provide two people. Before conforming; 4
J,')', r fi method (II! It is a further object of the present invention to provide the above-mentioned method for cutting potatoes.A further object of the present invention is to provide the above-mentioned method for cutting potatoes. The foregoing method provides for the formation of a valuable by-product suitable for use in a wide variety of products, including fried pineapple sticks, sea urchin cutlets, and sea urchin cutlets. Other objects and advantages of the invention will become apparent from the following detailed description. For the above-mentioned purposes, the wood grains are made of a leather shell with a uniform shell and a hard, IJ-compatible texture.
Grade 1: J: V) Including the IJ method of cooking insulators, t; The outer layer of the desired IJ height is MV-graded with 1-knob noise. 11' kT after King: 1. Cut the potatoes with an IJ cut and remove the exposed cut surface. 1.) A ring of the culm formed during the oyster stage 1 separates the denatured outer layer from the denatured central part. In one embodiment of this Zj method, C is C)
The central part of the half of the skeleton, which is 11ν
Next, poke the cut surface of the potato with a piece of komo 111 (
This lily-mushering device comprises, for example, starch particles J, U<K M 1-like particles (powder powder).Second Embodiment (The center part is used as a force line, or trace line, to be drawn out by hand using the ring. In both of these embodiments, it is preferable that 6 pieces of wood be drawn per hole. The mixture is boiled, air-cooled for 7Jl, fried in oil to a solids content of about 35% to 45% by weight, and then frozen. Potatoes t) are roasted, roasted, and/'also (↓-J,) (-
) Nishikunoi; lJ7χru. Tree 11 I! J, if the potatoes have excess sand W (will not accumulate in J, sea urchin, conventional ~゛) IJ
It is stored in row A'1 according to the following. 4-8 Ance (1
, 816k14-3,632), there are 1i, 3 to 51. Snake & Inf (76,211v = 144.
3mu+) of 1(sado+/-,2'!-;in f(4
44n+m ~(i99mm >I [jf'\ and e
i Runosit Burban (H<usec+ [3u
rbank) +ji's bottom' l-14wa I5ji1
5 potatoes are selected. Inspect the insulators by spraying them with water or using other techniques well known in the art; Is there a drawback to J5? 0117 type potatoes are removed. Post-processing oil - "Prevents from swelling inside] 1!Put it in, and penetrate the skin of the potato for about 60 - Listen for 80 small pores.Next, IJ heat sucks, which kills the dehydration that exists in potatoes.
(-Sea urchin, as shown in Figures 2 and 33. 1.) 1/8 of the sea urchin shell. /2 in f
-<3.2mm-=12.7m+n) outer layer 4
j Straw 1 heating ring l 10 to coagulate. It was found that there was a heating ring of 1'4 inch (6.3 mm) with a 1'4 mm (6.3 mm) diameter. This heating ring is 10μ! 1′-transparent;

【れ故白色
で・、不透明＜ｉ１１ν質化しくいくにい中心部分１４
ど肉眼（・す。Ｃ（メ別りることかＣ′さる。じやかいＥ）　＋ｉＱ（
ましくは、約４７０’　ｌ　　（７［ｉ、７°に）・〜
・約２１０°Ｆ　（９９’（：　）の範囲の温１σ（パ
約；（・〜１ｊＩ分間水でゆが＜３．約１９０”　＋　
　（８８’（：　）にａ３い（約７分間ゆがくのかＪ、
いすｊ宋をＩ）λることが見出された。ゆがいた後、各
じ＋５かい０の膠質化されていない中心部分が、加熱リ
ングのＩＪノさに１へ存してじゃかいもの約２５−１７
ｊ１φｍ　ｘ、を構成する３１例えは、１／′４イン′
ｆ（６，３ｍｍ）の加熱リング４Ｍ　’Ｊるじ１５がい
もの中心部分は、ぞのし７亡がいもの約４５〜ｈ　２　
！ｌｎ吊％を構成するｌごろう、１ゆがいたし１５かいし８それらの人さい方の直（￥に沿
）Ｃ縦（こ１′分【ご切断して、断面部分すなわら、そ
の切１７ｉ　Ｌッだ表面部分１８（第３３図）を４−ｈ
　ＩＪるじ＋５かいもを形成する。Ｌ先凱Δユ」１生この方法の　実ｌＪ１ζ例１．”、　ｄｉい（は、１．
ＩＪ断しｌご表面部分１８に、次い−Ｃ１例えば、空気
に運ばれる１１；口：１じゃかい（）の澱料）粒子とし
て、砂のＪ、う４１粒子の流れにＪ、り廟撃をムｊえる
。これ（よ、９１４図（、二車ｊＪＪ、うに、１個ｙ　
１１２個１メ」の吹ｆ・１（フジ１ツト２６のＬ　ｆｉ
　（７）　ス、’／　ＩＪ　−：／−ｒンＡｌ：１／−
２２土（こじＶ〕かいしＪｒ分を通過、＼口ることにＪ
、っ゛（遂成りることが（・さる。澱粉粒子の衝撃は、
加熱リング１０をイのままに夕（シて、じゃがいし半分
の膠′ｔｌ化されていない中心部分（！づつ減らづ。この廟撃］Ｙ稈中は、膠質化されでいイにいし１〜がい
も細胞をＪり減らすのに１−分な流速が（＃　＜　ＧＪ
れどし、約１００ＣＩＭの流速が選ばれる９、じヤ）が
いも澱′＃′Ｔ粒子にＪ、って衝撃されると膠質化され
ていないじゃがいも細胞が粉みじ／υに砕ｉＪるのぐ、
じゃがいもの膠質化されていない中心部分かイＪ効に取
り除かれると信じられる。外側の加熱リングを形成りる
膠質化したじゃかいｂ　ｔ、ｌＩＩ胞は、一層弾力（’
ｌかありかつ扮みしんに砕１）易くイエいの（、づり減
らイｋ　’Ｉ’　ｕ砂’１１．１　／）１らさ、１ｉ（宴を口つ）は又、神
」撃（Ａ利どしく用いることか（・きるが、しかししや
かいも澱わ）が５！賀（・イｆい４４１１’ｌ　（’あ
りかつＩｌｌ楯環が容易ぐあるｊ４！　ｔ〕＋、二、３
３い（ｆれだ【）しゃかいも澱粉の使用が（ｊ＋’ｌ　
（ある１、ボッＩ・ノラノＩ−及び扮４１′シたバルガ
−（ｌ団１り旧゛）小麦のＪ、うイ「、他の剖撃祠ネ：
１をも用いることが（・′。＼る。　１ｔｌｌ　ｌ鱈４
４利を運ぶのに空気の外の媒１４べし用いることがＣさ
る１、吹（＝Ｉ　ＩＪ後、じやかいｔ）半分（Ｊ残存り
る表面の澱１）、砂又はからさおを水のスｌ゛レ−（、
二Ｊ、−）−Ｃ洗い落とｉｌ、（のＪ、）イｉＩ）を（
ｔ、ｌｌ旧剤４１シ（山循環−」ることが−（・さるし
、叉１１０．の良品（、二小いることか【パさイ）１゜
水（・すＣＪさ１１２、Ｃｒ！　に図にみられる。１、
う（Ｃ１くり１友かれｌご（じＡ・）かい６下分を検査
し、過度の欠ｒ：ａ又は望、１、しく’、ｉい凹みを持
−）ｋものを除去Ｊる。ぞのＪ、）イｆじ１ジがいし１
分を金石は、貯蔵及び　又は十急送の！こめン負）山Ｃ
Ｊるが、しかし好ましく（，１Ｆ（こ述へるＪ、−）Ｉ
Ｊさらに処理１ノ１１１（）る１゜貯蔵中に現わした高
ｉｌａ劇の砂糖を除ノ、しかつじゃかいｂ全体を最初ゆ
がいたとさ変化しなか′）た澱粉を膠′Ｃ１化さＵるｌ
、二めに、くり（々かれたし九・・かいし半分を再び熱
湯ぐゆがく。イのＪ、う＜ｊゆがきは、約１５０°［（
６！＋、！ｉ’ｃ　）・〜約２１０°１〈９ミ）”Ｃ）
の範囲の温石（゛約２１０分間？−Ｊ　＜”ｔ　４つれ
ど）３．約１９０’　ｆ　　（８８°（’、　）　ｋ−
おいて約５５分間ゆがくのかＪ、い動床が（゛ることか
見出された。このゆがさの作用を停止さけ、しし必曹なら、この製品
から水分を除き、さらに澱わ）の後退く逆戻り）を容′
易にりるＩごめ、ゆがいたし＋５がいし半分を次１５周
囲渇１１（・約２・〜・１０分間空冷ＩＪる。。１５０°［（６５，５℃）より低い温１αのじやがいｂ
　’ｌ′分の空冷【よ、ゆかさの作用を停止りるが、し
かし約７０°Ｆ−＜２１．１°Ｃ）にｊｊいＴ約５分間
の冷７４１が選ばれる１、こねらのじヤがいム゛１′−
分を、空気の代わりに、水の吹イ」（）又は水の浴にＪ
、つ℃冷やすことがＣさる。次（３二、こうして冷ん１したじ１５がいｂａｔ−分を
、約３２！＋”　　　ｌ　　　（４６２，８Ｃ）　　−
〜・　約　　４００’　　　Ｆ　　　（２０４，）１１
°に）の範囲の温度に、（メいて約１ｙ’　２・〜１０
分間、好ましくは約３７５６１’　　（１９０”Ｃ）に
Ｊメい（約ｂ′５）′間、烏温の泪＋　ｃｊｔ、ｉ　ｌ
ｌ’イ）、。前述のパラメーターに４ノ、つＣＩＩＩ　Ｑりる＜ｊら
ば、（二のす１即加−１シ／ニー、　Ｌ；　ｉ□）かい
し部分又はＪｔｌ　＜ｌりじやかいしは、約：３ｊ）％
・−・１１！蒔（１の固体金１１１を−／］シ、約４φ
）、ｉ　＋７１・７Φ１１ｉ　０ｆ’）の曲を含み、１
幼め（の出へりしゃかい０は両／）の範囲の高い万の木
端に４Ｃす、＋　Ｉ’ｊめ１の製品（まぞの低い／ｊの
未９η；になる傾向かある、１ぞれらは１や＜　、−＋
４１らの形状を保持し、さらに消費の／ごめの美味４Ｌ
絹織をｆＪする。貯蔵及び、′叉は積み出しσ月１　「
’＝Ｉ　（’、約　ζＦ”　ｌ　　（−３４，４°Ｃ）
・〜１（１’　ｆ　　（２３，３°に）の範囲の１ｆｉ
Ａ　１．ｕ　ｉ、二おい（約１５；）０ブ）間、／Ｉｒ
　；Ｌ　Ｌ／　＜は、約−２０°ト（−２９°（））に
おい（約２０分間冷凍ＩＪる、。（−４１らのン負ン中し＝　ｋｆｉｌ　’Ｉりじ１・・
かい０を、約３６０°ｌ−（［２，２’Ｃ）の温石（約
３３分間曲で揚げることに、ｊ、っ（、叉は人にあぶつ
ｌＪり又は焼くＪ、−）な（也の従来の）３７人（こ、
」、−）゛（、（９元、つま【′）丸（こｆｋ　’（Ｊ
’　Ｌどが（さる４、）フィル１１ｆ：ノＩ−ｆ　Ａ−
ｌン・にて復ノしＬＪることもＣきるか、−どの場合（
Ｊは、冷凍（Ｊると、＼、（４’ｌ　”＞の固体含量か
３り（ん−へ４　！１　％の範囲よりも人さ・１なる３
」、うに艮く泪＋　（−１Ｌｉげ（ｆｆｉ　Ｉ’ｌ’　
１１１１１しな（Ｊれ１、ｆイＣらイ１い。第１１図の実施例このｈ法の第２の実施例においＣは、シ、１−Ｊかいも
を、澱１５）粒（ａ）′）江すれ（ご当（、るのて（ま
く薊＜（、第５５図に小（Ｊ−Ｊ、うに、ぞさ取り×は
削り取り装量３０（！：１史−）で丁で１くい出Ｊこと
のほかは、Ｉ−述のようにｄ　ｌ１ｉ（１，Ｉψｉ埋加
−Ｉする。リング１２は、＋ｒｙ　ｖ；ｉ化されていな
い中心部分から外側の加熱リングの限界を定める明瞭！
ｃ　ｌｌ　’７：見える刀イトラインを′）λ、ぞれに
Ｊ：って、先１丁の′ｆど、機械と（・りくい出した製
品に比較し−４、イざ取り装量が、ハ１．＜均な製品の
厚みを持−）だ製品を作ることか（゛きるＪ、うにりる
３゜牛の中心８１１分は比較的堅いの（゛、広汎４ｆをト類
の用途に好適のその大部分が甲−の断ハどじて取り除か
れる。リング１４にｌｌＡ接りる（トの中心部分の小（
＼イＣか（ノらを・除去（ノろためそざ取り装置にＪ、
る二、回のイ１１げの通過か８殼く゛ある。例　　　ｌ長さ約；（：５・）インｆ　（９！＋、：１ｍｍ）　’
Ｃ・人さい７ｊの１ｌｉｆ　径か約２１７　インｆ　（
Ｇ３．！ｊｍｍ）のノノズ１色をし／ｊ類４ｔす（１り
貼ｓｅｌ　　ＩＶＩＩ（りのし１−）かいしを洗い、突
き刺じ（約１９０’　ｒ　（８８°（：）の＋Ａ、ｆ度
ぐ約７分間熱温でゆかい／、、：　、、これらのじ１・
）かいｂを人さいｈの直径も、二沿）（縦＋、ｉ　’４
′４ｉ５二切０取−）（、切断向をむき出しにした。次
い（ぞのようイｉ　ｖＪｌｉ面に、空気に連ぽｔＬ　／
；二澱Ｖ）粒子の流れを受（）さμｋ。標ＱＩ　Ｕ）送ｊ・ｆｉｌ刀ンＣ１な４つノ】吹き出し
１−１を用いた。（れは、シト）かいしの切断面から約３ｆン−ｆ（７ｆ
ｉ、２＋ｎｌ＋）はへ１′ＩＣ置かれたＮ　（＋　、　
（５（６／　１６イン／　（！ｌ、！ｉロ１１１１））
のノズルと、Ｎｏ　、　　−１＜　　Ｌ・３２−インブ
（：３（：制御））のΔリフイスどを１．＋１つだ。約
１２０ｐｓｉ　（８，４ｋＡ（：＋０にＪりいて約　１
１００ＣＦの流速をイ山用した。＋（１・〜・１００μ
の人ささの範囲の澱Ｖ）顆１１７のＭＲ１ｙ？Ｉ１合物
か、Ａリフイスとノズルとの間１こ配ＦＪ　シ／Ｊベン
ｆ＋リ−を通る空気流中に引き人れられＡ：　、この流
れが、外側の加熱リングをぞのまま完全に残しく、じゃ
かいもコｌ′分の膠ｒｔ化しくい４「い中心部分を除去
した。て・き［−）Ｉこ＜【〕ｌｊかれＩごしＡ・）がい０　
’Ｆヅンをホスプレー〇！Ｊ！Ｊさ、約１９０°ｌ　　
（８８”に）の温腑（゛約５カ間ゆがいた。次いくそれ
らを周囲Ｗ＋ａ　Ｉａ　ｉ’杓り１分間冷）ＪＩ　した
、、ぞの後、約３７４＋”　ｔ−（１９（１”ｃ　）の
温度で・約５分間曲Ｃ′揚げ、続いＣ冷凍し／、二３．
１９陳しｔこじゃがいも？１！分は、約３６（＋’　ｌ
　　（１８２，２°０）の温度で約３分間浦Ｃ゛揚げる
ことによ−）（（り几され　人二　１゜ｌｊられた＋：ｒ　：ｃりじヤがいしは）Ｊリカリしｌ
こ表面と粉末状のく扮を７Ｓ、いた）し＋５かいし内部
とを右し、油が気になら４゛、＋４金（真をすした１、
これらは約４１３％の平均固体ａ１１４を持ら、約６′
）６の曲を含む、。例　　Ｉｆ二Ｉに３−、＋、　！２インチ（７（ｉｍｍ　〜１１４
ｎｕｎ　）　　（＋＋７均約：＋′３Ａンｆ　（９！＋
ｍｍ）　）の長さと、１−に１１Σイー２　”！／′ｌ
＋、　−ｉ’ンｆ　（４４ｎ＋ｍ−７０１＋１ｍ）　　
（平均約２／ｉ＋イ／　Ｊ（！＋４＋＋Ｉｎ＋）　）の
大きい／Ｊの１白ＩＹどを有りるラジット神（ｔ＜ｕｓ
ｓｃ＋　　−＋ν・１）（りのし１ちがいしを洗つ−（
、約４９０’　ｌ：　（８８℃）の温度で約７分間ゆが
いた。このじゃがい（）を人さいｉｊのｉＩ！ｉ径に）
（＞つで縦に半分（、：切…１し、切断面をむき出しに
した。ぞの中心７４１分４、眼に児λ、るカイトラインとしＣ
リングを用い、・ｆざ取り装置を使って手で収除い／、
：、、（！７られ／、：　＜り扱いたじゃかい５丁分を
約１！’ｔｏ°Ｆ’（Ｆ１８°０）の温度（約５分間ゆ
がき、次いぐ約７０’　＋　　（２１，１”に）で約５
）分間水（・冷）ＪＩ　した。その後、約３７！ｉ”　Ｆ　（＋！’１０°Ｃ）の温度
で約１ｊ分間油で揚げ（、続い（冷凍しＡ−１１（二うしＣ（！７られＩ、二ＩＩ　！ｌ“Ｊじやがい（
）（よ復元１す（ま、カリ／Ｊりした表面と、粉末状の
く粉をふいた）じ１・、かいし内部とを（”ｉ　シ、あ
まり油が気にならず、（きら【こ均一に品金色を−１し
た。ぞねらは前の例の製品より１（にかに１１］く、約
３８％の平均の固体金！ｌ！１をイｌし、約４．６％の
油を含んでいた１゜じゃかいもの１ｄ初のゆがき中に形
成された膠賓化層又ＩＪ加熱リングには全体に均一な１
すさがあること１，１当業ｆ３にｔよ明らかぐあろう。かくして、イのよ−）４ｃじやがいしを半分に切！ｌｉ
　シ雨撃１６寧☆ｊ′の流れＩＣＪ、っＣｎ質化されて
いイｆい中心部分を取り除いｌ、後、／１４°る／ｌｌ
　’！’じゃがいもは全体に均なｊ１ノさをイ１４イ）
１、さらに、同一の時間と温１αパラメーターにＪＩい
（ゆがいたＩＩ　１すじヤ）がいムは・Ｊべ（大きさの
突止に拘わらず、同し１νさを（ｉ　！Ｊる。この製品のそのＪ、’）　ｆＪ均−竹の結束、一様に料
理し易く、製品の調１ｌｌｊ中、高い収率の制ｉｌｌを
ｒＩＩ＃持し易いことが知られるだろう、、（さらに、
最初のゆがき１−程のパラメーターを修１１−りること
に１１、つ（簡単に製品のｆ７さを変えることかぐきる
。例λは、１ｄ初のゆがきＴ程の期間を延１（１Ｊるこ
とにＪ：　−）　（）９さを増加さ１！、そのようイヱ
期間を９１り縮ＪることにＪ、ってＪ９さを減少さぜる
ことが（・きる。手でりくい取る実施例は、由撃粒子の実施例と令く同じ
稈庶の１９さの均一性を伴４ｉ−，た製品を１ｉＩるこ
とができない。しかしながｌう、取り除くべきじやがい
も半分の一部分を明瞭に画成づる眼で・見えるカイトラ
インの存在は、イざ取り器が比較的均一な厚さをｈする
製品を作るのを可能にし、これに′〕いて大幅に均−ｂ
　ＩＩ、Ｊさに関連りる利点を１１ることかでさる。肖撃杓子の実施例は、自動化した一１ンベ１７−１吹（
−ＨＪジＬソト及びしゃかい６１（父（績装置を用いる
（−とに」、・）（、イれ故又、人１−にＪ、る労イノ
」のはΔ、（１）（，３小のｔｉを用い（、能捧うよく
か′−）人Ｍ　１．二安＜ｊｌｌｌ（りじｌ’＝かい６
を装置？！（゛さる、１．う１３ニする４、■に、」、
るぞざ１１７りの実施例は、／１の中心部分を略１（甲
　の田１）“１どしく取除く点−（＝　４＋刊−〇・あ
る。かくシ（、ぞのＪ：　）／ｃ中心部分は、広い秤類
の用途ＩＪ対し−（さら（４−処理船１りるのに好適の
ｆ＃　ｌｌｌ’ｌある副ｐｉ物（゛ある。。両／Ｊの実Ｉル例は、先？Ｊ製品に比較しくハしく凶良
され／、：　ｉ＋！＋感覚、組織、味覚及び色彩をイＩ
−Ｖる製品４イする３、ｆのＪ、・）イ１改良は、第　
に、特殊のｈ法（、か−）限定され１５冒ｉ、Ａ１す及
びＵ、〜間のパラメーターを用い（製品を処理船ｌ−Ｊ
ることに基づ°くｂの（ある。例えｔ５「、処理船」］
中に製品の表面か密閉（１れる３１、う（ＪイＣす、所
望の油の！ｆｉｍ％を含むＪ：うになる。かくし、て、
先１−Ｊの製品に似ゾ′に、油Ｕ−揚げＣ復冗りる間に
捗く少４１い油か製品の中１．Ｔ　Ｉ吸収される。これ
に加えて、この製品は１＋！　８１　（、ｌよ１ｙ落ら
易くない組織を持つ。か＜Ｌ４．１す九に際しくこの）
１品／ＩＸ−ノライｉｌをｉ’Ｊ！Ｉ　Ｊ、′）４（傾
向鳴ま始ｌυどイＫＬ’。当業省は、名−１の一１稈の除去を含む１述の娼理Ｉ　
Ｐ４！から幾らか一一）（ｔ）、なＪ３満５１１１ノ＼
さ製品をもたらりことを認めるＣあろう。例えば、製品
ＬＬ、直ｔ−）ｔ、Ｘ消＊りるため用バづる場合には冷
凍（する必似ＩＪイｊＯ１３，Ｘらに別の例としく、機
械的に４くい取る装置Ｎと、忰ｊ＄！澱粉粒子ど（よ両
ｈ　Ｉｌ、、熱湯Ｃゆがいた１′＃：！ｌ、’じＩ５か
いも半分をくり抜くのに用いられ、すくい取り装置は膠
質化さ１１．　／；：部分のｋＡ　ｂ輿深い部分の切Ｊ
１を１【シ初に除去りるのＩｌ用いられ、澱わ）粒子は
加熱リングにｈムｔ）近い膠質化され！、二部分を取除
くのに用いられる。このｉｊ法（゛は、澱わ）で゛仲ｉ
撃する段階（１稈）で用いられる１−？、ルニｖ−のケ
はＪｌｕ小（Ｊされる。同様に、記載されるｈ法を１７
１−ブン　シェル１　（つまり殻を聞いた）のＪＩＪ型
じ１５がいｂを作るのに用いることかでさる。すイムわ
ら、！１′−分−、Ｌ　Ｌ′３に切１４１ｉ　ｃ’ｓれ
Ｉごくり（々かれ／、−Ｊｉｌ　１％りじヤかいし、Ｙ
ｌよ、例えば、　１／′３叉（Ｊ１′４及び除〕１、キ
れる中心部分（Ｊすｌａｉされたし１５かいし全体をｌ
’ｌろのに用いることができる。１、ｊ　Ｍ好適の実施例及び数個の提案されｌこ代替物
かあくン木ブ七明の原理か説明（きれ記載されたので、
ぞのＪ、゛）イム実施例をイのＪ、う／：Ｉ′Ｉｌｒ！
理から蘭れ１゛（Ｊ装置ｄ（、ニイｊヌい−Ｃ１ｈ口）
詳細４Ｃ１１項（、こおい（変形し修＋１りるＪ゛とが
（さるＪどＩＪ当業名にと−）では明か（ある１゜[Therefore, it is white, and the center part 14 is opaque and difficult to texture.
The naked eye(・su. C(Me-separate or C'monkey.JiyakaiE) +iQ(
Preferably, about 470' l (7[i, at 7°)...
- Boil in water for 1 minute at a temperature of about 210°F (99' (: )) <3. About 190" +
(88'(:) a3? (about 7 minutes? J,
It was found that Isuj Song was I)λ. After warping, the non-gelatinized center of each +5 to 0 portion lies in the IJ nook of the heating ring and is approximately 25-17 mm thick.
The 31 examples that make up j1φm x are 1/'4in'
f (6,3mm) heating ring 4M 'J Ruji 15 The center part of the potato is approximately 45~h 2
! 1, 1, 15, 8, 1, 1, 1, 2, 1, 2, 3, 1, 2, 3, 1, 2, 1, 2, 3, 1, 2, 1, 2, 1, 2, 1, 2, 3, 1, 2, 1, 5, 8, 1, 1, 1, 1, 5, 8, Cut 17i L-shaped surface part 18 (Fig. 33) 4-h
Form IJ Ruji+5 Kaimo. Example 1 of this method. ”, diii (ha, 1.
IJ cut l into the surface part 18, then - C1, for example, 11; mouth: 1 starch () particles carried by the air, as the sand J, 41 particles flow into the J, the temple. I'm afraid to attack. This (yo, 914 figures (, two cars jJJ, sea urchin, one piece y
112 pieces 1 meter's blowing f・1 (Fuji 1 piece 26 L fi
(7) Su,'/IJ-:/-rnAl:1/-
22nd Saturday (Koji V) Passed Kaishi Jr.
The impact of starch particles is
Leave the heating ring 10 as it is, and heat the center part of half of the potato that has not been made into glue. ~ A flow rate of 1 min to reduce potato cells by J (# < GJ
However, a flow rate of about 100 CIM is selected. Nogu,
It is believed that the ungelled center part of the potato is removed. The colloidal bt, lII cysts that form the outer heating ring are more elastic ('
1) It's easy to break it into pieces 1) It's easy to break it down (, it's reduced to k 'I' u sand'11.1 /) 1, 1i (eats a banquet) is also a God's attack (A Is it possible to use it wisely? 3
3. The use of starch is (j+'l)
(Some 1, Bot I, Norano I-, and 41' Shita Bargar (older than I Group 1)) Wheat's J, Ui', other autopsy shrines:
1 can also be used (・'.\ru. 1tll l cod 4
4 It is necessary to use a medium other than air to carry the 14 benefits. A slew of water (,
2 J, -) -C wash il, (J,) ii) (
t, ll old agent 41 shi (mountain circulation-" to be-(・Sarushi, fork 110. good product (, two small things [pasai)] 1° water (・su CJ sa 112, Cr! It can be seen in the figure.1.
(C1) Inspect the lower part of the shell and remove any excessive defects or defects. Zono J,) Ifji1jigaishi1
Minutes of gold stone, storage and or 10 express delivery! Komen negative) Mountain C
J, but preferably (, 1F (here J, -) I
Further processing 1-111()1゜The high-temperature sugar that appeared during storage was removed, and the starch, which remained unchanged when the entire surface was first distorted, was converted into glue 'C1'. Url
, Second, boil half of the chestnut again in boiling water.
6! +,! i'c)・~210°1〈9mi)"C)
Warm stones in the range (about 210 minutes? - J <"t 4) 3. About 190' f (88° (', ) k-
After boiling for about 55 minutes, it was found that the boiling bed (゛) was found. To avoid this boiling action, if you use shishiso, remove water from the product and cause further stagnancy. (backward reversal)
After boiling, boil + 5 insulators and then cool in the air for about 2 to 10 minutes. Gai b
Air cooling for about 5 minutes [to stop the action of the bath, but about 70°F - <21.1°C] 741 for about 5 minutes is selected. The same thing is true ゛1'-
Take a minute to blow water instead of air () or take a bath in water.
It can be cooled by 1°C. Next (32, cooled in this way for 1 hour and 15 minutes, about 32!+" l (462,8C) -
~・ Approximately 400' F (204,)11
to temperatures in the range of (approximately 1y'2 to 10°)
For a minute, preferably about 37561'(190"C) to Jme (about b'5)',
l'i),. Adding 4 to the above parameters, CIII Q < j Raba, (2 no 1 immediate addition - 1 C/knee, L; :3j)%
・-・11! Maki (1 solid gold 111 -/), about 4φ
), i +71・7Φ11i 0f'), 1
There is a tendency to become 4C at the end of ten thousand, which is high in the range of young (starting from 0 is both/), + I'j me 1 product (low magic/j's not 9η;), 1 Each is 1, <, -+
41 maintains its shape and is even more delicious when consumed.
fj the silk weaving. Storage and/or shipping σ month 1
'=I (', about ζF" l (-34,4°C)
・1fi in the range of ~1 (1' f (to 23,3°)
A1. u i, between two oices (approximately 15;)0 b), /Ir
;L L/ < is approximately -20° (-29° ()) odor (refrigerated for approximately 20 minutes).
Fry the shells for about 33 minutes on a hot stone at about 360°l-([2,2'C), then fry them for about 33 minutes. Traditionally, there were 37 people.
", -)゛(, (9 yuan, Tsuma [') circle (kofk '(J
' L Doga (Monkey 4,) Fill 11f: No I-f A-
In which case (
J is the solids content of refrigeration (J, \, (4'l ''), which is 30%).
", sea urchin's tears + (-1Lige(ffi I'l'
Example of Figure 11 In the second example of this method, C is 1-J potato, lees 15) grains (a )') Esure(Goto(, Runote(Makusai<(, Figure 55 shows small (J-J, sea urchin, zosadori 1 extrusion J except that d l1i (1, Iψi embedding - I as described above). clarity!
c ll '7: The visible sword light line is ')λ, J:, and the first one's 'f' is -4 compared to the machine and the product that was pulled out. , C1. Is it possible to make a product with a uniform product thickness? Most of it, which is suitable for
\I C?
There are about 8 passages of 2nd and 11th time. Example l Length approx. (:5・)in f (9!+,:1mm)'
C. Human size 7j's 1lif diameter or approximately 217 inf (
G3. ! Wash 1 color of Nonozu of jmm) / 4t of Class J (1 paste sel IVII (Rinoshi 1-)), and pierce (approximately 190'r (88°(:) +A, f degree) Cook at high heat for about 7 minutes.
) Dimensions of paddle b and diameter of h are also 2 sides) (length +, i '4
'4i5 Two-cut 0-)
; two sludge V) subjected to particle flow () μk. I used speech bubble 1-1. Approximately 3f-f (7f) from the cut surface of the paddle
i, 2+nl+) is placed 1'IC to N(+,
(5 (6/ 16 in/ (!l,!i ro 1111))
1. Nozzle, No., -1<L・32-inb(:3(:control)) Δrefriget. +1. Approximately 120psi (8,4kA (approximately 1
A flow rate of 100CF was used. +(1・〜・100μ
V) MR1y of condyle 117? The I1 mixture is drawn into the air flow passing through the air flow between the A refill and the nozzle, and this flow completely leaves the outer heating ring as it is. The remaining part of the potato was turned into glue and the center part was removed.
'Hosplay for Fzun〇! J! J, about 190°l
After heating (to 88") for about 5 minutes, then scoop them around and cool them for 1 minute. After that, about 374+" c) Fry for about 5 minutes at temperature C', then freeze C/, 23.
19 Little potatoes? 1! The minutes are approximately 36 (+' l
By frying for about 3 minutes at a temperature of (182,2°0)
If you are concerned about oil, add 7s of powdery gold to the surface, then mix +5 to the inside, and if you are concerned about oil, add 4g,
These have an average solids a114 of about 413% and about 6'
) contains 6 songs. Example If 2 I to 3-, +, ! 2 inches (7 (imm ~114
nun ) (++7 equality: +'3Anf (9!+
mm) ) and 1- to 11ΣE2 ”!/'l
+, -i'nf (44n+m-701+1m)
Rajit God (t<us
sc+ −+ν・1) (Wash 1 different seaweed −(
, about 490'l: (88°C) for about 7 minutes. The size of this potato () is ii of ij! i diameter)
(Cut it in half lengthwise (,:...1) and expose the cut surface.C
Use a ring, and remove by hand using a scraper.
:,,(!7 boiled/,:<5 pieces of processed potatoes at a temperature of about 1!'to°F' (F18°0) (about 5 minutes, then about 70' + (21 , 1”) to about 5
) Minutes of water (cold) JI. After that, about 37! Fried in oil for about 1j minutes at a temperature of 10°C (+!'10°C) and then frozen.
) (I restored the surface and wiped it with powdered starch) and the inside of the shell ("i, I didn't notice much oil, and it was clean. [This product has a uniform gold color of -1.It is 1 (11) more than the product of the previous example, and has an average solid gold of about 38%!l!1, and about 4.6 The gelatinized layer formed during the first boiling of 1° potatoes, which contained 10% oil, and the IJ heating ring had a uniform layer of 1.
It will be obvious to those skilled in the art that there is speed. Thus, I-) Cut the 4c oyster in half! li
The flow of the rain shot 16 ning☆j′ ICJ, after removing the central part that is not Cn quality, /14°ru/ll
'! 'The potatoes should be evenly shaped throughout (14)
1.Furthermore, for the same time and temperature 1α parameters, JI (distorted II 1 sujiya) is ・Jbe(regardless of the size difference, the same 1ν is (i!J). This It will be found that the product is easy to cook uniformly and to maintain a high yield during preparation of the product (in addition,
By modifying the parameters of the initial distortion 1-1, it is easy to change the f7 thickness of the product. In particular, J: -) ()9 increases the value by 1!, thus reducing the period by 91, J, decreases the J9 value. The example taken cannot produce a product with the same uniformity of 19 culm size as the example of the precipitate particles. The presence of a visually visible kite line that clearly defines a portion allows the scraper to produce a product of relatively uniform thickness, which greatly improves uniformity.
II, I will list 11 benefits related to J-Sat. An example of the Shoseki Dake is an automated 11-17-1 blow (
-HJ Ji L Soto and Shakai 61 (father (use the device (-toni), ・) (, because of the person 1-J, the labor ino' is Δ, (1) (, Using the ti of 3 small (, Noh dei wo yoka'-) person M 1. Ni'an < jlll (Riji l' = Kai 6
The device? ! (゛Saru, 1. U13 ni 4, ■,'',
The 117th example of Ruzoza is that the central part of /1 is removed by approximately 1 (Ko no 1) "1 - (= 4 + publication - 〇・There is.) /c The center part is suitable for a wide range of scale applications IJ - ((4-F# Ill'l suitable for carrying 1 processing vessel.) It is more powerful and ferocious compared to the previous J product.
- Vru product 4 I do 3, f J, ・) I 1 improvement is the 1st
In this case, a special h method (, or -) is limited to 15, using parameters between A1 and U, (the product is processed by
b based on (example t5 ", processing ship")
The surface of the product must be sealed (containing !fim% of the desired oil).
Similar to the previous 1-J product, 1. T I is absorbed. In addition to this, this product is 1+! 81 (It has an organization that is not easy to fall than l. <L4.1 is especially this.)
1 item/IX-Norai IL i'J! I J,') 4 (Trend ringing start lυdoi KL'. The Ministry of the art
P4! From some 11) (t), na J3 full 5111＼
It would be acceptable to bring a product. For example, when products LL, direct t-) t, , 忰＄! Starch particles (yo both h Il,, boiling water C boiled 1'#:!l, 'jiI5 It is used to hollow out half of the potato, and the scooping device becomes colloid 11. /; : part kA b cut of deep part J
1 to 1 [Il first used to remove the sludge) the particles are glued close to the heating ring! , used to remove two parts. With this ij method (゛ is stagawa)
1-? used in the shooting stage (1 culm) , Luni v-ke is Jlu small (J. Similarly, the h method described in 17
1-bun Shell 1 (in other words, the shell was heard) JIJ mold 15 is used to make b. Suimwara! 1'-minute-, L L'3 cut 141ic
For example, 1/'3 (J1'4 and divided) 1, the center part to be cut (J slai, then 15 and the whole
It can be used for 'lrono. 1. Preferred embodiments and several proposed alternatives and explanations of the principles of the invention (as they have been described in detail)
J, ゛) Im an example of J, U/: I'Ilr!
Ran from reason 1゛ (J device d (, Niij Nui - C1h mouth)
Details Section 4C11

[Brief explanation of drawings]

４′１１図ｔよしやかいも全体を熱ン易ｌ′ゆがきその
人、＼い／Ｊ　（１）　ｕ！＋　４￥ＩＪ　’ｔＯ−＞
　ｃ縦に切断した後のじＡ５がい０↑体の１１面図（あ
【）、第２図ｔ、ｌ　、　ｌｉ　’１図の２２線（Ｊ沿つ（み
られるじゃかいし１′分の゛１１而図面あり、熱温でゆ
がき中ｔ、］］ｌ成ｌノＩ、−外の＋＋ｇ　ｒＩｌ化層
を膠質化されＣいない中心部とト別りる１１につくほど
のリングを示す。第３図（Ｊ第２図の３−ご３線に治つ−（切Ｖｊｉシた
縦ｉ！ｌｉ面図−ひあり、第４図は、本ブを明の一実施例のｉｆ面図（・あり、ニ
ー１ンベ′Ｘブースクリーン−トで吹き出しシＩツＩ−
の一１ｈを通過（き口るじゃかいも−１づｙ（！−小し
、第５図１．１、第２番目の実施例の斜視図−（、ぞざ
取り器を使って膠質化していない中心部分を取り除いた
ものを示し・、第６図はｆｒ　−ｄ　＜い取るか又は吹き飛ばすかどラ
ラかにＪ、−）【、膠質化してい＜ｊい中心部分庖取り
除いた後のじＶ）かいし半分の斜視図である、。１０・・・１１［１熱Ｃ゛生じるリング１４・・・白色
で・不透明な膠質化されＣいない中心部分１８・・・切
断し！、二表面部分２２・・・スクリーンニ１ンベＡ７− ２６・・吹イ・」けジ１ツ］・３０・・・そさ取り叉は削り取り器１゜Ｌ４ｉ？ｊ”ｙ
＞’ｉ：Ｆ＋内Ｔｉ　ｌ　％’Ｑ、更なし）丁続浦１１
．書１１ｊイ（１１’、＋８Ｘ１８１１１４−Ｉｌｌ、事件
の表！１り昭（１ド）Ｈ年　１ご１１□′１　願第　８７８１）ｔ
　号２、発明１７）名（ピ１．１１１型σ）Ｉバ・かい＃ｌ／Ｉ−調理−・Ｉ’　、４
．’＋　、＋１７．’、：う、　ｈｌｉ市をするに4'11 Figure t That person who heats up the whole potato, \i/J (1) u! ＋ 4￥IJ 'tO->
c 11th view of the same A5 body after cutting lengthwise (A [), Figure 2 t, l, li゛There is a drawing showing that during warping at a high temperature, ]]l formation, - a ring as large as 11 separates the outer + + gr Illization layer from the center, which is not colloidated. Figure 3 (J Figure 2's 3-line 3-(vertical i!li side view with cut Vji) Figure 4 is an IF side view of one embodiment of this figure. (Yes, there is a speech bubble on the knee 1 board'X booth screen.)
Pass through the first 1 h (cut the ruja potatoes - 1 zuy (! - small, Figure 5 1.1, perspective view of the second embodiment - (, use a grain remover to make it sticky) Figure 6 shows the center part that has become colloid removed. ) is a perspective view of one half of the shell, 10...11 [1 thermal C' generating ring 14...white, opaque, non-gelatinized central part 18...cut!, two surface parts 22...Screen knife 1 unit A7- 26...Blow 1 "keji"]・ 30...Striper or scraper 1゜L4i?j"y
＞'i:F+内Ti l%'Q, no change) Dingzukura 11
．． Book 11j I (11', +8
No. 2, Invention 17) Name (Pi 1. 111 type σ) Iba・kai#l/I-cooking-・I', 4
．． '+, +17. ', :Uh, I'm going to hli city.

Claims

[Claims] 1, 1it'l:! Noshi l Cooking potatoes 7j 2
In J3, boiling water (distorts and leaves a portion in the center that does not become colloid, and the outer gelatinization of the insulator under the outer surface)! 11 culms and this same Ib Cut the insulator 6, expose the -C1UJ cross section, and insert the I culm into the exposed cut surface.
, -(Renini Teji Ib Potato slices 1-1 with almost completely leaving the colloidal outer layer of the insulator slices 1-1
It is composed of a culm (which is characterized by a culm);
Potato key 1! ! 52 people pull. 2. Tokusei, which is characterized by further containing Ur + Kai b, which pierces the outer skin of the potato before boiling in boiling water]
, ^ The method according to claim 116. 3. Following the application of the above-mentioned scraping device, the 52nd person of the 1111th record of the waiting FIδ^ search is further characterized in that it further includes one culm that freezes the raw meat. 4. Place the above-mentioned glue peeling device on the potato slices 1-1. 1111. The method of claim 1111, further comprising removing a portion of the center portion that is not likely to become colloid, and further including the culm. 5. Boil the potatoes to about 170° F.
Claim No. 1101,1 wherein the fishing machine is warped at a temperature in the range of 76,7°C to 99°C for about 3 to 15 minutes.
: Mounting method 9゜6, distort the turtle b (to form a colloidal outer layer of about 1/8 to 1/2 inch (3.2 mm to 12.7 mm), 7. The method according to claim 1, characterized in that the center portion of the insulator is drawn with a thickness of about 25% to about 75%. Starch granules J'
4 hits hit me! Claims of Patent No. 81 characterized in that '! 1. The method described in rt'i. 8, (One ■ - culm that hits the J Rimusa device (, two in a row (
Cut Itiiishitaji 1・)kai/)woura-C+L)keka'
One frozen vine and 11 culms i”: '-) M including Koma(
I'm sorry for Koma's revision i1 ^ Request for 1 river a'! 1] Pun people written in white. 9. Cut / J1:,■ Insulator approximately 3?5° 1-.,
400° I (162,8°C-204, Ifo()
) temperature range (ladder 12, 1 () minute frying in oil C, approximately -30°1-, 10°li-(-34,4°0
・−123,3°(:) crystal 1η range (approximately 1
5.--;Specially freeze for 30 minutes (Tanderuru1,1
JI Claim No. 8 Irp]? 71°10, Ririmusako:? Following the 11th culm that hits 'I, cut [17
1,'+b'1 product: The method according to No. 11f1 in the range of Jξ, characterized by distorting a potato. Il, 1hO° fi, −, 240°
F (6!i, 6 °C to -99 °C) for about 2 to 10 minutes at a temperature within the range of 1 to 10 minutes, then turn off [1/i, 6 °C to -99 °C]. 1) Poem 12. Cut IQi L /= about 70"
+ (to 21°) temperature tη- (following the boiling process for about 2-10 minutes (') and cooling, Acl and b'+ 11'1 Claims 1011'l
The fi method described. 13. Cook the rl type 1b shell, 1
3 - (Cook the potatoes at a high temperature for 2 minutes to make the outer layer of the potatoes sticky, leaving the center part that will not become sticky.) A two-F culm forming a potato half having an exposed cross-section, and such a cut 1! Cut off the center part of half of the insulator, which has turned into a sticky substance, and add about 15 cm of all-solid gold to about 3 cm) Φ11.
1% to 45ΦN)% of the potatoes, 1' of the I5 insulators are fried in oil (20% of the potatoes are fried, 1 of the potatoes are fried, and half of the potatoes are frozen with T culms). Ji 15 Kaimo wo Cho 1 Ko iJ 6
/) N people, 1 14, about 3 (i (1' l (182, 2℃))
Refrigerate for about 33 minutes.
To fry 1' in the ura, -> to further include 11 culms with horns, 6 characteristics, etc.
i'lI; the person listed in the 13th peak of the range of i'l search). 1j), No if 'I sunoji 1...gai b shell', Zhou'
91 insulators are heated to approximately 170° l (76
,7℃)・~210°l' (l of 99°(]): 1l
Lid upright for about 15 minutes (leaving the center part that is not glued). Step 1 of turning the outer layer of the insulator's epidermis into glue, and turning the dead b into f. According to m + I ¥ for people) lol
＋、Has two exposed cut surfaces 1・
) Gai b Forming I'5'J ■: Culm, zono J,
The cut surface of the eel is washed through the flow of starch 1 + r, which is entrained by air. , about 150° [-(6!+, 6T
]) to about 210°l': (99°C) temperature (this J>u
) (approximately 2 minutes to approximately 10 minutes heat temperature (distorted Y-culm and temperature of approximately 70°1-(21℃)-C approximately 2 minutes to approximately 10 minutes)
One culm of cold 7J14 is heated in the air for 6 minutes, giving a temperature of about 32 h'l-: < 162, 8°C) to about 400°[-(20+1,4°0) ( About 2 minutes ~・approx. i o ′l) + ty + this potato ′−1′ minutes (fry) the culm, and then about -30°[-: (-34, 4°0) ~・approx. 10°
J3 is at a temperature of 1 (-, 23, 3℃) and is about 1j)...
Approximately 30 minutes 111 [Jf characterized by consisting of the process of refrigeration of half of the potatoes in the air
How to cook 15 L-shaped potatoes 4J. 1e, +1+ type 15 potato shell key 1jlj-,l
1) The whole potato is boiled and the outer layer under the epidermis of the potato is made into a gelatinous layer, leaving the center part which is not gelatinized. ) is cut in half,
One L culm with the central part exposed, and one with the central part exposed, and the five culms with the central part exposed.
Take 8 center portions at a time - (keep the seasoning 1.' + 2
~Jfl type method 1b Cooking potatoes (method H, II'l') is characterized by the process of forming a Qr-shaped indentation on the surface of the potato. Mowo key 1!4! In this method, the culm is distorted to leave a colloidal center part, and the 91 side layer under the outer surface of the shell is made colloidal (culm, etc.). Cut the dead body into 9 pieces] culm, roughly, roughly.
'C'J was made into glue from nine cut potatoes, leaving the glued outer layer of the potatoes cut into pieces.
1 method of cooking A5 insulators) characterized by the formation of culms and culms. 18. Funari~Rinoji 15 In the method of cooking potatoes, the potatoes are boiled (', jiffed'
In this step, the outer layer under the outer surface of the insulator is made into a colloid, leaving the center part with no C. Cut the uncollified central part of the cut potato (L), leaving the outer layer of the cut potato (L), into 4 cubes (characterized by consisting of 1 culm). i) Preparation for cooking the cut potatoes. 19. Claims i' further comprising a V culm for freezing the cut potatoes. h method described in No. 1810. 20. Insulator at about 170°I (7f3,7"C)
At temperatures within the range -200°r' (93,3°C) approximately 3-
...The method recited in claim No. +8J, which includes 1.1 distortions for 15 minutes. 21, C5 Boiled potatoes'' (approx. '8.~1./
Forms a 2 inch (3.2n+m ~ 12.7mm) hardened outer layer, and the non-gelatinized central part has a thickness of approximately 25mm%, approximately 15Φ amount. %
(The method described in item 18, characterized in that it becomes 1v1.
・) Deep-fried potatoes or frozen vines] Saran the culms (including J, 1, 'j). 1 claim of Journal No. 18] 1
1. A person with a soft record. 2: (Cut l and screw 15 to approximately 325'F40
0° l (162,8”C~20L4℃)
Fry for approximately -30°[-110°1(-34,4°0,-
23,3°C) temperature range (about 15...: 1S+crystal 'll1t'1), which requires freezing for 30 minutes. Following the above (cutting 1 culm) (cutting point 1b
It is special to further include 1-degree (Maki Toru 1'! ii'l range of crystallization h method described in Section 18. 2! i, cutting I, Nishioni・) Gai 6, 150'l
2((C5,5°C)2H)" + (≦19"c
25. The method according to claim 24, characterized in that the beans are exposed to a simmering device for about 2 to 10 minutes, followed by straining. 26, about 70°l (21,1°C) Takigawa C, about 2~
After cutting for 10 minutes and boiling 15 culms (
161) The lj method according to claim 24, further comprising one culm that is water-cooled. 27, j'dH, 7 15 ga b key JIII Rirj
J 7 people, boil the potatoes, leave the center part that is not converted into Ig, and turn the outer layer of the foreign face of the potato into a gelatinous layer]Culm, 15 pieces of potatoes, cut in half 1 culm forming the bulge b'4' of the exposed cut surface, and the colloidal outer layer 1- [noi 1 left as is,
The total solids content of half the potato is about 35% by weight - 45% by weight. The mold for use is Vt1fi, which consists of about 1 minute of 'ikaib?1' in oil, and 1) 4' of gargle with oil. The person who plays 15 potatoes and 11 people. 28. Freeze)・) 1' portion of the shell at about 360' F.
(182,2℃) temperature C for about 53 minutes (frying)
JJ, one (2nd range of products) characterized by including half of this frozen potato (Umotosa t! In 1 culm)
7j payment as stated in Section 7. 29. Fj method of cooking J'+ shaped oyster shells (, the whole J1b insulator, about 170'F (76,7℃)
About 210'l' (99°0) warm stone to about 3
-1! ) for 7 minutes, then blanch (7 minutes) to remove the outer layer under the epidermis, leaving the center part intact.
11) Cut the culm of the insulator into the caliber of the insulator (longitudinal) and cut the culm into half of the culm, and cut the culm into half of the culm. Leaving the outer layer completely intact,
11 culms of half of the culm ↑I (9
For about 2 minutes to 10 minutes with a warm stone at 91)70'C), boil half of the yukata and 91)70' (21,4℃) Cook for about 2 minutes to about 10 minutes. About 32 culms! i' l-(162,8°0) ~ approx. 400"
f-(204, II℃'I) warm stone about 17' 2
Minutes - Approximately 10th batch - 1 culm of 1 l'l insulator 21' in oil and 6\ra (52, approx. -30' l (34,4℃) -... Approximately 10°1(-,
-23.3℃) for about 15 to about 30 minutes I)
Expose half of the potato to air - J, ) - C; Negative? 1
1 to 1 I: It is characterized by consisting of a culm (JruI!l)
7J method for cooking ``l'' 1 to 1 yen b.